Arroz empedrat (Catalan) or empedrado (Castilian) means "pebbled rice." In this case the rice is "pebbled" with beans. I used black beans, red kidney beans, and green peas, which together with red peppers, parsley and saffron-tinted rice, make this a colorful dish. It tastes good too.
I got the idea for this recipe from Penelope Casas' Paella! Spectacular Rice Dishes from Spain, but I've changed it quite a bit. This is basically a vegetable paella with an emphasis on beans.
1 onion, chopped
1/2 cup of canned red kidney beans, rinsed
1/2 cup of canned black beans, rinsed
1/2 cup of frozen green peas, rinsed
7 cloves of garlic, peeled but left whole
1/4 cup olive oil
a small pinch of saffron, ground with a little salt in a mortar
1/2 teaspoon of kosher salt, or to taste (keep in mind that canned beans are often salty)
coarsely chopped parsley
In a large heavy frying pan or a medium paella pan, saute the onion in the olive oil. When the onion turns translucent, add the whole garlic cloves. Saute two minutes more.
Add the rice. Stir until it's well coated with oil. Add all of the beans, the peas, and the pimentón.
Stir. Add two and a half cups of water, the salt, and the saffron.
Stir. Bring the rice to a boil. Turn the heat down to medium-low. Let the rice simmer uncovered for 18 minutes.
Toward the end of the cooking, check with a wooden spoon to make sure the rice isn't burning. A crust at the bottom is ideal, but it should be brown, not black. If it seems the rice may burn, turn off the heat and cover the pan.
After the ten minute rest, serve the paella.